Jun 18, 2018

Fuss Free Cooking - Oven Roasted Brussels Sprouts with Chunky Ham

Mister loves Brussels sprouts, so whenever he goes to grocery shopping with me and spots these round veggies, I have to put some in my basket, otherwise he won't stop bugging me.

So here's one basic Brussels sprouts recipe with side benefits of fuss free and easy cleaning.

Oven roasted Brussels sprouts with chunky ham -


  • 600 grams Brussels sprouts
  • 185 grams ham
  • Some salt
  • Some freshly ground black pepper
  • Some olive oil
  • Some Parmigiano-Reggiano (optional)


Trim the Brussels sprouts by cutting off the brown ends. Line the baking sheet with aluminum foil. Preheat the oven to 425 degrees Fahrenheit/218 degrees Celsius. 

Transfer Brussels sprouts to the baking dish and season with salt and pepper. Drizzle some olive oil throughout. 

Into the oven and bake for about 18 to 20 minutes, or till the outer layer turns slightly browned.

Carefully take out the baking sheet. Toss the Brussels sprouts then add cubed ham throughout. Transfer the baking sheet back to the oven and continue to bake till the ham turns slightly browned on the edges. Check once a while and make sure not to burn the Brussels sprouts.

Once ready, remove from heat. Dust some grated Parmigiano-Reggiano right before serving if desired. 

If using grated cheese, use less salt in the beginning since both ham and cheese carry certain level of saltiness. You can always adjust the flavors by adding more salt later, but it'll be hard to revert to a lighter taste.

One happy Mister at home.

Jun 12, 2018

Rice with Braised Ground Pork and Shiitake Mushrooms (香菇肉燥飯)

No kidding, I was drooling over this rice bowl, a true Taiwanese comfort food at its best. And to make it even better? It was equipped with juicy chunky shiitake mushrooms!

Rice with braised ground pork and shiitake mushrooms -

Ingredients (about 4 portions)?

  • 1.1 pound/about 500 grams coarse ground pork
  • 12 to 14 shiitake mushrooms
  • 4 eggs
  • 5 bok choy
  • 4 portion steamed white rice
  • 5 tablespoons chopped shallots
  • 2 garlic cloves
  • 1 teaspoon grated ginger
  • 1 stalk scallion
  • 3 tablespoons soy sauce
  • 3 tablespoons soy sauce paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons mirin
  • Some olive oil
  • 3 small chunks crystal sugar
  • 3/4 cup hot water
  • Some salt
  • 1/4 teaspoon black pepper


Prepare about 4 portions of steamed white rice first. I actually mixed some quinoa in basmati for my own preference, brown rice works well too.

Trim the bok choy, if too big to serve as a whole, tear into individual leaves instead. Blanch and set aside for later use.

Destem scallion and finely chop it. Peel and finely chop the garlic cloves. Peel and finely chop the shallots. Destem and cube the shiitake caps.

Take a deep pot and drizzle about 2 tablespoons of olive oil. Add in 5 tablespoons chopped shallots, chopped garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to medium high heat and sear till the shallots turn translucent but not burning the garlic pieces.

Add in coarse ground pork and give it a quick stir. Cook till the meat gets separated instead of sticking together as big chunks. Add in cubed shiitake and cook for another 30 seconds or so.

Pour in 3 tablespoons soy sauce, 3 tablespoons soy sauce paste, 1 tablespoon Worcestershire sauce, 2 tablespoons mirin, 1 teaspoon grated ginger, and 3/4 cup hot water. Mix and bring the whole thing to a boil, then lower the heat just a little. Not boiling but still bubbling. 

Cook till reduced by half then add in crystal sugar, it'll add some shine to the finished dish once fully incorporated into the sauce. Make sure the crystal sugar has been fully dissolved, continue to cook till only slight juice remains, but not completely dried. In a way, moist but not soupy.

Take another non-stick pan and drizzle some olive oil, turn to medium high heat and wait till the surface turns hot. Make 4 sunny-side up eggs. Try to make the edges slightly browned and crunchy, while the center yolk still runny. Sprinkle some salt on the eggs during the cooking process.

Scoop some rice to the bowl and top with braised pork and shiitake. Place bok choy around the bowl and transfer the egg to the center. Garnish with chopped scallion. Repeat for remaining portions.

Truly a comfort food that can't go wrong. But next time around, there's one thing I would like to modify - use more shiitake and cut into bigger cubes. Chunkier shiitake should absorb even more sauce, imagine all that juice squeezing out when chewing on this dish, simply irresistible.

And that yolk flowing down, slurp. 

Other Asian rice recipes: